Doodle Cakes

Name: Doodle Cakes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 3 egg whites; 4 servings Edible color markers; 4 servings Powdered sugar if needed; 340 grams purchased pure white rolled fondant; 340 grams container Betty Crocker® whipped vanilla frosting; 79 milliliters vegetable oil; 296 milliliters water; 1 box Betty Crocker® SuperMoist® white cake mix

You can never have too many dessert recipes, so give Doodle Cakes a try. This recipe makes 4 servings with 1358 calories, 19g of protein, and 42g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, whipped vanilla frosting, cake mix, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat oven as directed on box. Make cake batter as directed on box, using water, oil and egg whites. Fill 4 mini (4 inch) springform pans half full with cake batter.

Ingredients you will need

Egg Whites

Water

Cooking Oil

Equipment you will use

Springform Pan

Oven

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling rack, about 45 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

Remove cooled cakes from pans; place each on cake board.

Place strips of cooking parchment paper underneath edges of cakes. With icing spatula, spread frosting over cakes, making it as smooth as possible.

Ingredients you will need

Frosting

Spread

Icing

Equipment you will use

Baking Paper

Offset Spatula

Place cakes in freezer to set.

Meanwhile, place fondant on clean work surface. Use powdered sugar if fondant begins to stick to surface. With rolling pin, roll fondant to about 1/4-inch thickness. Do not roll fondant too thin or it will crack when cakes are assembled.

Ingredients you will need

Powdered Sugar

Fondant Icing

Roll

Equipment you will use

Rolling Pin

Invert cake pan over rolled fondant to check for sizing.

Ingredients you will need

Fondant Icing

Equipment you will use

Cake Form

Cut fondant 1 inch larger than cake diameter to ensure it drapes properly.

Ingredients you will need

Fondant Icing

Cut 4 rounds.

Remove cakes from freezer. Carefully drape 1 fondant round over each cake, smoothing it with hands and shaping it to cake. Using sharp paring knife, trim off excess fondant.

Ingredients you will need

Fondant Icing

Equipment you will use

Knife